Cream Cheese Skinless Dumplings

The BEST Asian Low-Carb/Keto recipe for Japanese Cream Cheese Gyoza. Super easy to make with ~.7 Net Carb per Dumpling. Step by step directions with pictures makes this recipe quick and easy.
Cream Cheese Skinless Dumplings


  • 1 lb Ground Pork
  • 3 Leafs Cabbage
  • 1 Whole Cabbage Head optional if you would like to use this as wraps
  • 2 Whole Shiitake Mushroom Dried or Fresh
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 Cup Unflavored Pork Rinds
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 2 Clove Garlic
  • 1/2 Inch Ginger
  • 1 Stalk Green Onion
  • 1 Egg Egg
  • 1 tbsp Half & Half
  • 1 tsp Japanese Sake
  • 3-4 tbsp Cream Cheese

Sauce 1:

  • 1 tbsp Ponzu

Sauce 2:

  • 1 tbsp Soy Sauce
  • 1/2 tsp Distilled White Vinegar
Cream Cheese Skinless Dumplings


  1. Gather all the ingredients.
  2. Soak dried shiitake mushroom in warm water until softens, should be about 5-10 minutes (not necessary if you are using fresh mushroom). De-stem, dice mushrooms and add to mixing bowl.
  3. In the meantime, line oven tray with aluminum foil and lightly spray cooking oil. Preheat oven to 400F.
  4. Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down. Add to mixing bowl.
  5. Dice cabbage leaves and place into mixing bowl. NOTE - if you have a food processor, you can throw steps 5) - 8) into the food processor instead.
  6. Grate garlic and place into mixing bowl.
  7. ...................................
  8. ...................................

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